Program

This program is designed for those aspiring to careers in foodservice management – particularly in healthcare and other non-commercial foodservice settings.

Students who complete the certificate are eligible to take the national certification exam offered by the Association of Nutrition & Foodservice Professionals.  This exam is offered twice a year at sites across the country.  Two credentials are earned upom passing the exam - Certified Dietary Manager (CDM) and Certified Food Protection Professional (CFPP).  Credentialing exam and student membership information can be accessed online. 

National Certification

Association of Nutrition & Foodservice Professionals
406 Surrey Woods Dr.
St. Charles, IL 60174  
800.323.1908    
http://www.anfponline.org/

Program Outcomes

Certified dietary managers work together with registered dietitians to provide quality nutritional care for clients and perform the following tasks on a regular basis:

• Conduct routine client nutritional screening which includes food/fluid intake information;
• Calculate nutrient intake;
• Identify nutrition problems;
• Implement diet plans and physicians’ diet orders using appropriate modifications;
• Utilize standard nutrition care procedures;
• Document nutritional screening data in the medical record;
• Review intake records, do visual meal rounds, and document food intake;
• Participate in client care conferences;
• Provide clients with basic diet information;
• Specify standards and procedures for food preparation;
• Continuously improve care and service using quality management techniques;
• Supervise preparation and serving of therapeutic diets and supplemental feedings;
• Manage a sanitary foodservice environment;
• Protect food in all phases of preparation, holding, service, cooling, and transportation;  Purchase, receive, and store food following established sanitation and quality
• standards;
• Purchase, store, and ensure safe use of chemicals and cleaning agents;
• Manage equipment use and maintenance;
• Develop work schedules, prepare work assignments;
• Prepare, plan, and conduct departmental meetings and in-service programs;
• Interview, hire, and train employees;
• Conduct employee performance evaluations;
• Recommend salary and wage adjustments for employees;
• Supervise, discipline, and terminate employees;
• Supervise business operations of dietary department;
• Prepare purchase specifications and orders for food, supplies, and equipment;
• Develop annual budget and operate within budget parameters; and,
• Develop and implement policies and procedures

Gainful Employment Disclosure
2011-2012 Academic Year

Cost of Program
Tuition and Fees: $3,812
Books and Supplies: $663
On-Campus Room and Board: $6,945

Length of Program
Time to Complete: 3 Quarters
% On Time Completion: N/A

Employment
Links to Job Placement/Types: www.anfponline.org
SOC Codes: 29-2051 Dietetic Technicians- Illustrative Examples: Dietary Technician, Registered Diet Technician
Job Placement Rate: N/A

Median Debt
Federal Loans: N/A
Private Educational Loans: N/A
Institution Financing Plans: N/A

Curriculum

Career Opportunities

CDM’s, CFPP’s are nationally recognized experts at managing food service operations.

Most dietary managers work in healthcare – nursing homes, rehab facilities, senior living communities, or hospitals. Job opportunities are also at schools and correctional facilities. In healthcare settings, dietary managers often run food and nutrition departments, typically working with registered dietitians and other members of the healthcare team. They may provide supportive nutrition screening, documentation and care planning.

Employment in foodservice is not dependent on economic conditions and is growing steadily. The fastest-growing segment of the market is eldercare, an area where the skills of CDM’s are just what the doctor ordered.

Occupation Profile